Curried Wild Rice

A boldly flavoured wild rice that pairs wonderfully with my Spicy Oven Roasted Chicken. This is an absolute favourite in my house!

Serves 4 generous portions.

1c              wild rice

1c              basmati rice

4c             chicken stock (vegetable stock works too)

1tsp          curry powder

1/2tsp       salt

 1/4c         raisons

1/2            lemon (juice)

First cook your wild rice. Place it in a medium sized pot and fill it half way with water, you're simply boiling it until it becomes tender. Drain and then return it to the pot.

Toss the rest of the ingredients in and boil until you can clearly see the surface of the rice because most of the liquid has evaporated. Turn off the heat and cover with a lid for 20 minutes. NO PEEKING! 

After 20 minutes remove the lid and fluff with a fork before serving. That's it...you're done!

Tip- This can easily be made vegan or vegetarian by swapping out the chicken stock with a bouillon cube such as Edward & Sons Not- Chick'n.